Pasolivo « Recipes

Posts Tagged ‘Pasolivo’

St. Patrick’s Day Corned Beef & Cabbage

Tuesday, March 9th, 2010

3 to 4 pounds corn-beef brisket
2 onions, sliced
2 cloves garlic, minced
6 whole cloves
2 bay leaves
2 tablespoons Pasolivo Olio Nuovo, or We Olive Roasted Garlic olive oil
6 small to medium potatoes, pared
6 small carrots, pared
6 cabbage wedge ( 1 head)

Place beef in dutch oven, barely cover with hot water.; add onions, garlic and seasonings.

Cover and simmer for 1 hour per pound of meat, or until fork tender.

Remove meat from liquid and drizzle olive oil on top. Add potatoes and carrots.
Cover and bring to a boil; cook 10 minutes. Add cabbage; cook
another 20 minutes.

Cut beef cut against the grain, making
thin slices. Serve with mustard. (Yields 6 servings)

Recipe from We Olive Fresno.

Tags: beef, cabbage, carrots, clove, garlic, Olio Nuovo, onion, Pasolivo, potato, Roasted Garlic Olive Oil
Posted in Entree, Recipes | No Comments »

Roasted Parsnips

Friday, February 26th, 2010

Note that parsnips at the end of the season (February vs. November) can have a woodier center, which no amount of cooking can soften. If this is the case with your parsnips, you might want to cut some of the center part out and discard before cooking.

INGREDIENTS

1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons
4 teaspoons of Pasolivo Tuscan Blend extra virgin olive oil
Salt and freshly ground pepper
1/3 cup of stock – turkey stock, low-sodium chicken stock or vegetable broth (for vegetarian option)*
3 Tbsp unsalted butter, softened
4 teaspoons drained, bottled horseradish (how to make homemade horseradish)
1/2 Tbsp finely chopped flat-leaf parsley
1/2 Tbsp minced chives
1/2 small garlic clove, minced.

*If cooking gluten-free, use homemade stock or gluten-free packaged broth.

METHOD

1 Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. (Use a roasting pan with sides no more than 2 inches high.) Add the broth, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 20-45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid their getting mushy – especially if they are to be reheated later.

2 Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

3 The parsnips (with the oil, salt, pepper, and broth) can be pre-cooked in a covered container in the microwave for 5 minutes. Transfer to oven to finish cooking in a much shorter time. You may want to uncover them to help evaporate the liquid when in the oven.

Serves 4.

Recipe by Simply Recipes.

Tags: butter, chives, garlic, horseradish, parsips, parsley, Pasolivo
Posted in Recipes, Side Dish, Thanksgiving, Vegetarian | No Comments »

Olive Oil Gelato with Balsamic Strawberries

Monday, January 25th, 2010

This recipe showcases olive oil in an unlikely form—Italian gelato. Just before serving, the gelato is topped with fresh strawberries macerated in balsamic vinegar, a classic pairing in Italy. Serve this gelato to your guests, and let them guess what makes the taste so intriguing!
Ingredients:

3 cups milk
1 cup heavy cream
6 egg yolks
1 cup sugar
2/3 cup Pasolivo Olio Nuevo extra-virgin olive oil
2 pints strawberries, hulled and quartered
2 Tbs. We Olive aged balsamic vinegar

Directions:
In a saucepan over medium heat, whisk together the milk and cream. Cook until bubbles form around the edges of the pan.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and sugar on medium-high speed until thick and tripled in volume, about 5 minutes. Reduce the speed to medium-low, slowly drizzle in the olive oil and beat until combined, stopping the mixer occasionally to scrape down the sides of the bowl.

Slowly add 2 cups of the hot milk mixture, 1/4 cup at a time, beating until just combined. Slowly pour the yolk mixture back into the saucepan, whisking with a handheld whisk until combined. Place the pan over medium-low heat and cook, whisking constantly, until the mixture coats the back of a spoon and a candy thermometer registers 175°F, about 15 minutes.

Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

One hour before serving, prepare the strawberries: In a bowl, combine the strawberries with the balsamic vinegar. Cover with plastic wrap and refrigerate until ready to serve.

To serve, scoop the gelato into individual bowls and top each with 1/4 cup of the strawberries with their juices. Serve immediately. Serves 8 to 10.

Inspired by a recipe from The Babbo Cookbook, by Mario Batali (Clarkson Potter, 2002).

Tags: balsamic vinegar, cream, eggs, milk, Olio Nuovo, Pasolivo, strawberries, sugar
Posted in Dessert, Recipes | No Comments »

Risotto al Radicchio

Monday, April 6th, 2009

INGREDIENTS:
2 tablespoons Pasolivo Olio Nuovo extra-virgin olive oil
1/2 Spanish onion
15 oz. uncooked Arborio rice
12 oz. dry white wine
3 oz. sweet butter
5 cups chicken broth
4 oz. Parmesan cheese
2 small heads radicchio

DIRECTIONS:
Chop onion, saute in pan with olive oil until golden. Add uncooked rice and quickly mix with onion, then add wine. Let wine evaporate then add broth one cup at a time, stirring occasionally. Finally, add butter, Parmesan cheese, and finely chopped radicchio. Mix well with love. Let sit for 5 minutes and serve. Serves about 6 as a side dish.

From Chef Antonio Varia of Buona Tavola

Tags: butter, Olio Nuovo, onion, parmesan, Pasolivo, radicchio, rice, risotto, white wine
Posted in Recipes, Side Dish | No Comments »

Olive-Stuffed Chicken with Almonds

Friday, March 27th, 2009

INGREDIENTS:
4 boneless chicken breast halves with skin (2 1/4 pounds total)
1 cup brine-cured green olives such as picholine, pitted and chopped
4 1/2 teaspoons Pasolivo Tuscan Blend Extra Virgin Olive Oil
1/4 cup whole almonds with skins
2 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS:
Pat chicken breasts dry, then cut a 2-inch-long horizontal slit in thickest part of each. Stuff each chicken breast with 1 1/2 teaspoons olives, then season with salt and pepper.

Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then toast almonds, stirring often, until a few shades darker, 5 to 8 minutes. Transfer with a slotted spoon to a cutting board to cool (do not clean skillet).

Increase heat to moderately high, then add chicken breasts, skin sides down, to butter remaining in skillet and sprinkle with remaining olives. Sauté chicken breasts until skins are golden brown, 8 to 10 minutes. Turn chicken breasts over and cook, covered, over moderate heat until just cooked through, 5 to 7 minutes more, then transfer with tongs to plates.

While chicken is cooking, chop almonds.

Add remaining tablespoon butter and 3 tablespoons water to skillet and heat, stirring, until butter is melted. Stir in almonds, parsley, and pepper to taste. Spoon sauce over chicken.

(Gourmet April 2001)

Tags: almonds, butter, chicken breast, HEART HEALTHY, olives, parsley, Pasolivo, picholine
Posted in Entree, HEART HEALTHY, Recipes | No Comments »

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